Boysenberry pomace as a source of antioxidant and dietary fibre in an extruded products

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Title

Boysenberry pomace as a source of antioxidant and dietary fibre in an extruded products

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Boysenberry, a Rubus hybrid (R.ursinus × R.idaeus), was processed to acquire its pomace. Pomace was used to prepare extruded breakfast cereal products with maize and rice bases. In total 8 types of products were made: maize and rice extrudates with 4 levels of pomace substitution (control, 5 %, 10 % and 15 % (w/w) pomace mix). Each of the products was analysed for its physio-chemical, textural, availability of carbohydrates for digestion and antioxidants activity. The expansion of the produc...

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Format

Research Paper

Research format

Thesis

Thesis level

Masters

Date created

2016-08-15

Creator

Neupane, Akshaya

URL

https://hdl.handle.net/10182/7578

Related subjects

glycaemic response / antioxidant activity / extrusion / phenolics / boysenberry / pomace / Rubus ursinus × Rubus idaeus / Food Sciences / Food Processing

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